Potassium L(+)-Lactate Blends
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More information about Potassium L(+)-Lactate Blends:
General information
Our current offering consists of blends of potassium lactate with either sodium acetate, sodium diacetate, potassium acetate or potassium diacetate or organic vinegar.
Potassium lactate is the potassium salt of L(+)-lactic acid, obtained by neutralisation of the acid of natural origin with a high purity potassium source. It is produced naturally by living organisms as a by-product of the glycolysis. Sodium diacetate (resp. potassium diacetate) is a compound of acetic acid and sodium acetate (resp. potassium acetate). Vinegar is produced by natural fermentation (double alcoholic fermentation) of goods of agricultural origin.
Jungbunzlauer potassium L(+)-lactate blends are colourless to yellowish, syrupy liquids with a slight characteristic odour and a saline taste. These solutions are stable under normal storage conditions, non-toxic to humans and the environment and readily biodegradable.
All these blends are safe and effective preservatives for processed meat and fish products. They suppress the growth of pathogens and prolong the product shelf life. As sodium reduced alternatives to sodium lactate/sodium diacetate, they address the concerns of health organisations and consumers about reducing sodium intake. Furthermore, the combination of potassium L(+)-lactate and organic vinegar provides the additional benefit of a cleaner label shelf life control in processed meat.
Specifications
Jungbunzlauer potassium L(+)-lactate blends food grade are supplied in accordance with the requirements of Commission Regulation (EU) No 231/2012 and of the latest edition of the Food Chemicals Codex (FCC) for their components.
Jungbunzlauer potassium L(+)-lactate blends are available as 60% food grade solutions consisting of 56% potassium lactate and 4% of the blending partner (sodium acetate, sodium diacetate, potassium acetate or potassium diacetate). The potassium L(+)-lactate/vinegar blend is available as 48% concentrated solution composed of 42% potassium lactate and 6% vinegar.
Potassium L(+)-lactate/(di)acetate blends are supplied in bulk and intermediate bulk containers (IBCs) with 1300 kg net weight.
Potassium L(+)-lactate/sodium diacetate and potassium L(+)-lactate/potassium diacetate are also available in drums with 270 kg net weight and in small drums with 25 kg net content. Potassium L(+)-lactate/potassium acetate is also available in small drums with 25 kg net content.
Potassium L(+)-lactate/vinegar blend is supplied in intermediate bulk containers (IBCs) with 1200 kg net weight.
Further packaging on request.
Properties
- Liquid
- Colourless to yellowish
- Slight characteristic odour
- Saline taste
- Bacteriostatic
- Sodium content below 2 % (potassium lactate / sodium acetate)
- Sodium content below 1 % (potassium lactate / sodium diacetate)
- Sodium free (potassium lactate / potassium (di)acetate, potassium lactate/vinegar)
- Chemically, physically and microbiologically stable
- Non-toxic
- Readily biodegradable
Applications
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Meat, Seafood
Functions:
- Preserves processed meat and seafood products
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Ready Meals, Instant Food
Functions:
- Preserves processed meat and seafood products
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Sauces, Dressings, Seasonings
Functions:
- Preserves
Legal Aspects
In Europe, potassium lactate (E326), sodium acetate and sodium diacetate (E262 (i) and E262(ii)), potassium acetate and potassium diacetate (E261 (i) and E261 (ii)) are listed as generally permitted food additives and may be added to all foodstuffs, following the “quantum satis“ principle, as long as no special regulation restricts the use.
Vinegar is mentioned in REGULATION (EC) No 1333/2008 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL on food additives. There is a more detailed description of the food category Vinegars and diluted acetic acid (diluted with water to 4-30% by volume) in the Guidance document to Annex II to Regulation (EC) No 1333/2008.
The country of origin of the product is France. The French national law (French Décret n° 88-1207 du 30 décembre 1988 relatif aux vinaigres NOR: ECOC8800154D; Version consolidée au 07 septembre 2018) states that “The denomination "vinegar" is reserved for the product obtained exclusively by the biological process of the double fermentation, alcoholic and acetic, of goods and drinks of agricultural origin or their aqueous dilutions”.
The US Food and Drug Administration (FDA) affirmed potassium lactate as GRAS (generally recognised as safe) substance and permitted the use in food with no limitation other than current good manufacturing practice for use as flavour enhancer, flavouring agent or adjuvant, humectant, and pH control agent (CFR § 184.1639). The FDA further affirmed sodium diacetate as GRAS substance and permitted the use in food with no limitation other than current GMP for use as antimicrobial agent, flavouring agent or adjuvant, and pH control agent (CFR §184.1754). Moreover, the FDA also affirmed sodium acetate as GRAS substances and permitted the use in food with no limitation other than current GMP for use as flavouring agent or adjuvant, and pH control agent (CFR §184.1721). The FDA regards such common food ingredients as Vinegar (CFR § 182.1) as GRAS for their intended use.
Potassium acetate is included in the FDA Food Additives Status List as buffer and neutralizing agent, and it is listed as flavouring agent by the United States Department of Agriculture (USDA) in the Food Safety and Inspection Service (FSIS) directive 7120.1 concerning Safe and Suitable Ingredients used in the Production of Meat, Poultry, and Egg Products. Potassium diacetate is listed under antimicrobials by the USDA in the FSIS directive 7120.1 concerning Safe and Suitable Ingredients used in the Production of Meat, Poultry, and Egg Products.
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